Morning buns from 100 Morning Treats (page 186) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires proofing the dough for 2-2 1/2 hours, or can proof dough overnight in the refrigerator.

  • dbuhler on March 29, 2025

    Absolutely delicious! This is the same recipe that can be found in her Baking for the Holidays book. I made this with a half batch of dough I defrosted from the freezer overnight in the fridge. I let my dough rest a while on the counter but the better never got soft enough and I had broken butter pieces in my dough. The buns were still delicious even though there was a bit of butter leakage. I would definitely make these again!

  • Bessp on October 20, 2024

    A bit of a faff, but absolutely worth it. I made them exactly as written. A few of the instructions were a tiny bit vague, but the buns turned out perfectly. Crispy outer shell, soft and fluffy interior, buttery and rich throughout. The filling makes a lovely caramel at the bottom of the tins that runs over the base of the buns and makes a crunchy, creme brulee-like shell. Delicious! I want to try them with fine diced apples in the filling too next time.

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